herald

Thursday 19 October 2017

One of the pleasures of eating a traditional Burmese meal is the great variety of dishes at a single setting.

What makes Burmese food different to other Asian food?

One of the pleasures of eating a traditional Burmese meal is the great variety of dishes at a single setting.

Our chef, Bomra, makes an effort to balance the four primary flavours: sour, salty, spicy and bitter.

Burmese food is characterised by a unique blend of Burmese, Mon, Indian and Chinese influences, but remains light, still complex in taste. The keyword is light.

Flavours are not overpowering but combined wisely. Spices, such as galangal, the peppery and zesty root from the ginger family, or the citrusy lemongrass and kaffir lime are used widely, together with seafood-based ingredients, fragrant oils and Southeast Asian sauces.

Our menu uses fresh, local Irish ingredients where possible without compromising its authenticity.

The Meeting House is injecting new flair into Dublin's dining scene, offering creative Burmese cuisine. Meeting House Square, Temple Bar Tel: 01670 3330

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